Misal Pav

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Misal Pav
Misal Pau.JPG
Misal Pav
Alternative names
Misal
Place of origin
India
Region or state
Maharashtra
Serving temperature
Main dish, dinner, lunch
Main ingredients
Sprouts, mutter, chick peas and chilly powder gravy
Variations misal vada
Food energy
(per serving)
550 cal kcal
Cookbook:Misal Pav  Misal Pav

Misal pav (spicy curry with bread - "pav" is the Indian colloquial for bread) is a traditional Indian dish. It consists of spicy curry usually made of sprout of Mataki and chilly powder gravy called 'Kutt'. The final dish is topped with Potato-Chiwda Mix, Farsan or Sev (Indian noodles), onions, lemon and coriander (cilantro). It is usually served with bread toasted with butter and buttermilk or curd and papad.

History[edit]

Misal from Maharashta,West India known for its high spice content and is particularly known as Misal Pav there are different version of Misal Pav such as Kolhapuri Misal,Nashik Misal,Puneri Misal, Khandeshi Misal and Nagpuri Misal name signifies area where this misal is served also you get Kalya Masalachi Misal, Shev-misal, Dahi (yoghurt)Misal, etc.

Preparation[edit]

Misal Pav

It is made of a particular variety of sprouted lentil called "Matki" which has a sweet aroma. Misal in its original form is prepared using onion, ginger, garlic and other spices. It has two parts, a thick curry of matki called "Ussal" which has less water content and a watery and spicy "cut" or "bite". Usually people mix these two according to their taste and requirement.

For Usal or Misal Mixture -Drain the water from the soaked matki(moth beans)and leave them to sprout for another 5-6 hours. Once sprouted, remove and wash them. In a pan, heat some oil, add mustard seeds and when they splutter add some heeng(asafoetida), curry leaves, turmeric powder and red chili powder. Add sprouted beans and some water. When they are soft, add goda masala/garam masala, jaggery/sugar and salt. Stir well and cook for some time.

For Rassa/Kut(spicy curry) :

In another pan, heat around 1/4 cup oil. Add mustard seeds. As they splutter, add heeng(asafoetida), turmeric powder and red chili powder, Kolhapuri masala, Add chopped onions. When they turn transparent, add 2 cups water. Cover and cook till it boils. Remove the lid, add goda masala/garam masala, tamarind pulp, salt and mix. Bring it to a boil.

In a bowl, spread some usal. Arrange farsaan on top. Pour some rassa/kut(spicy curry) and garnish with coriander leaves, chopped onions, farsaan and sev. Serve immediately with pav or bread.

In most restaurants which serve misal-pav, usal and Kut are served together. Later on, only Kut will be served. It is basically a spicy recipe but very tasty. One can see red chilli powder and oil floating over (called as 'Kut' or 'Tarri' in local language). Main Ingredient of Authentic Misal is Special Maharashtrian Masala (Made out of Red Chilli Powder and 18 other Spices) and Goda Masala. There are various ways to prepare it.